Ethiopian Honey Walnut Cake: A Taste of Heaven in Every Bite

Allergens

Tree nuts (walnuts)

Ingredients

• 1 cup whole wheat flour
• 1/2 cup all
• purpose flour
• 1/4 cup almond flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/2 cup Ethiopian honey (Tej or Gur)
• 1/2 cup walnuts, roughly chopped
• 1/2 tsp vanilla extract
• 1/2 cup plain yogurt
• 1 large egg

Instructions

1. Preheat oven to 350°F (175°C). Grease and flour an 8 inch round cake pan. In a medium bowl, whisk together the whole wheat flour, all purpose flour, almond flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the Ethiopian honey, vanilla extract, and mix well. Stir in the egg and yogurt into the honey mixture until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Fold in the chopped walnuts using a rubber spatula. Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 35 40 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Chef’s Insight

The flavors of Ethiopian honey enhance the overall taste of the cake, giving it a unique and memorable flavor profile.

Notes

Use a toothpick to test for doneness. The cake should be golden brown and spring back when lightly pressed.